Jeff Grossman/NYC wrote:The recipe called for 4 cloves to be boiled with the potatoes. I used 12. No flavor whatsoever.

I like oven-roasted but that takes a long time on a day when the oven is heavily allocated. Maybe use that garlic press hand-tool thingie? Or, as you suggest, a quick saute to bring the flavor up and mash them in.

Jeff,I don't think you necessarily want raw garlic in your mashed potatoes -- go for the roasted garlic. Rosted garlic is how I use up the garlic that looks as if it's about to sprout. I just cut off the tops, pour on a little olive oil, wrap in tin foil and roast in a very hot oven for about 40 minutes. The thing is, I usually always have it on hand. I squeeze it into a jar, cover with olive oil and a sprinkle of cracked pepper. When it's time to make garlic mashed potatoes, that jar is waiting for me in the fridge. I just scoop out a heaping tablespoon or so, olive oil and all, and whirl it all together with lots of butter and any cream needed for desired consistency. The flavor is unmistakably garlicky! Roasted garlic keeps well in olive oil at refrigerated temperatures. Hope you give that a try next time.

"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon

Jo Ann Henderson wrote:Jeff,I don't think you necessarily want raw garlic in your mashed potatoes -- go for the roasted garlic. Rosted garlic is how I use up the garlic that looks as if it's about to sprout. I just cut off the tops, pour on a little olive oil, wrap in tin foil and roast in a very hot oven for about 40 minutes. The thing is, I usually always have it on hand. I squeeze it into a jar, cover with olive oil and a sprinkle of cracked pepper. When it's time to make garlic mashed potatoes, that jar is waiting for me in the fridge. I just scoop out a heaping tablespoon or so, olive oil and all, and whirl it all together with lots of butter and any cream needed for desired consistency. The flavor is unmistakably garlicky! Roasted garlic keeps well in olive oil at refrigerated temperatures. Hope you give that a try next time.

Thanks very much, Jo Ann. I like the wrap-in-foil approach and I agree that the flavor will be good.

My hesitancy with roasted garlic is that the recipe I know calls for trimming the base, then setting the head in a bit of broth in a loaf pan or some other smallish pan and baking it for a solid hour. Your way sounds much easier and, as it doesn't really take up much shelf space, can be cooked in an oven with other things.

At the end of this week, we'll have 12 guests for Dinner. All my wife's girlfriends. Since they know a lot about good food, it will be a great challenge for me, So I did some tests today, because I hadn't made already decisions what to serve as a main dish.

1. Fried stuffed chickenbreast with noodles and cilantro sauce. The stuffing was shrimps farce with prawns.

Because both dishes are not sufficiently good I decided to make "hare loin sous vide with blueberry crêpes and sautéed brusselsprout leaves on thyme-balsamico-sauce"So the menu will be:Amuses:salmon tatare and cucumber relish in phyllo dough cones1st course:Cream of foie gras with quince salad and candied apple sliceMain dish:hare loin sous vide with blueberry crêpes and sautéed brusselsprout leaves on thyme-balsamico-saucedessert:chocolate terrine on mocha cream sauce

I'm not sure, what wine will fit best with the main dish. What do you think about Penfold's Bin 23 Pinot Noir.

Heinz Bobek wrote:Main dish:hare loin sous vide with blueberry crêpes and sautéed brusselsprout leaves on thyme-balsamico-sauce...I'm not sure, what wine will fit best with the main dish. What do you think about Penfold's Bin 23 Pinot Noir.

Agreed that you need a light or mid-weight wine. The trick, I think, is not to overwhelm the delicate rabbit meat with either the sweetness in the crepes or the bitterness in the sprouts (or balsamic). Perhaps a cab franc from the Loire?

Fresh fennel and onion cream with fennel pollen and Pecorino Romano on corn-quinoa linguine. No judgin' on the offbeat pasta,please! I was checking it out so I can competently respond to people with gluten-free food questions. (It actually tastes very much like the real thing, but requires very frequent stirring for the first few minutes as it tends to stick together.)

Home all day working with repairmen. Made bacon mac & cheese (bacon left over from breakfast) to go with my husband's steaks he grills every Wednesday. I inherited a large head of cauliflower, which I am using to make cauliflower, potato and cheese soup for my lunch the rest of the week. Yum!

"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon

Tonight it is brisket browned on the grill, then marinated all day in a Texas homemade bbq sauce. After a slow roast in the oven for about 4 hours, I am serving over a mix of mashed cauliflower and Yukon Gold spuds. I love the mashed cauliflower but the texture is greatly improved with the addition a potato.

I was given some beautiful broccoli by a grower at the Farmer's Market, so that will be on the menu, as well.

Karen/NoCA wrote:Tonight it is brisket browned on the grill, then marinated all day in a Texas homemade bbq sauce. After a slow roast in the oven for about 4 hours, I am serving over a mix of mashed cauliflower and Yukon Gold spuds. I love the mashed cauliflower but the texture is greatly improved with the addition a potato.

I was given some beautiful broccoli by a grower at the Farmer's Market, so that will be on the menu, as well.

Sounds so good! I'm dying for a real home-cooked meal. Since the stove in my tiny little studio home-away-from-home is less than four feet away from my bed, I've avoided cooking meats or anything that would leave lingering odors as I'll end up living with it for days. IoW, I'm a temporary vegetarian. Maybe its time to give in to Chinese takeout.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Sounds so good! I'm dying for a real home-cooked meal. Since the stove in my tiny little studio home-away-from-home is less than four feet away from my bed, I've avoided cooking meats or anything that would leave lingering odors as I'll end up living with it for days. IoW, I'm a temporary vegetarian. Maybe its time to give in to Chinese takeout.

Oh my, may I be so bold as to ask - are you on vacation? I think I'd hate being a vegetarian.

Oh no, wish I were. I'm here with my cat while she's going through radiation, and bob is holding down the fort back home. I was lucky to find a furnished studio cottage. Lot less room than I'd have in a hotel, but more options for meal prep and for a lot less money.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Jenise wrote:Oh no, wish I were. I'm here with my cat while she's going through radiation, and bob is holding down the fort back home. I was lucky to find a furnished studio cottage. Lot less room than I'd have in a hotel, but more options for meal prep and for a lot less money.

Oh golly, I wish your kitty the best of luck, that is a tough ordeal you and Tammy Faye have been through. Sorry you have another round of radiation.

"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon

Heinz Bobek wrote:At the end of this week, we'll have 12 guests for Dinner. All my wife's girlfriends. Since they know a lot about good food, it will be a great challenge for me, So I did some tests today, because I hadn't made already decisions what to serve as a main dish.

1. Fried stuffed chickenbreast with noodles and cilantro sauce. The stuffing was shrimps farce with prawns.

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Heinz, that first dish looks like two great ideas that should be two separate dishes. Would love the chicken with something like a fried rice or snow pea stir fry, and would love the pasta with sauteed shrimp, maybe with an chili element, but the combination seems a bit forced.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Jenise wrote:Oh no, wish I were. I'm here with my cat while she's going through radiation, and bob is holding down the fort back home. I was lucky to find a furnished studio cottage. Lot less room than I'd have in a hotel, but more options for meal prep and for a lot less money.

Oh golly, I wish your kitty the best of luck, that is a tough ordeal you and Tammy Faye have been through. Sorry you have another round of radiation.

Thanks for the sympathy! It has been just one round of radiation, but it is a long round made up of many short sessions. One more week to go.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Jenise wrote:Oh no, wish I were. I'm here with my cat while she's going through radiation, and bob is holding down the fort back home. I was lucky to find a furnished studio cottage. Lot less room than I'd have in a hotel, but more options for meal prep and for a lot less money.

Oh golly, I wish your kitty the best of luck, that is a tough ordeal you and Tammy Faye have been through. Sorry you have another round of radiation.

Thanks for the sympathy! It has been just one round of radiation, but it is a long round made up of many short sessions. One more week to go.

Hang in there! Thinking of you throughout the ordeal. Enjoy your Chinese takeout!I've found an awesome Vietnamese takeout restaurant near us and a nice bowl of Pho has become my go-to dinner on Len's hockey nights. Love it!

Hello. My name is Carrie, and I...I....still like oaked Chardonnay. (I feel so much better now.)

Carrie L. wrote:Hang in there! Thinking of you throughout the ordeal. Enjoy your Chinese takeout!I've found an awesome Vietnamese takeout restaurant near us and a nice bowl of Pho has become my go-to dinner on Len's hockey nights. Love it!

Pho is one of my favorite things, too. There IS one pho place in town, too, which I walked by last night (I'd already eaten) and saw a number of Asian clients in which is a good sign. Was initially worried, since its Pho/Teriyaki. But come to think of it, there's a lot of combo restos here, a Korean BBQ/Sushi and all the Italian restaurants serve some Greek pastas. Guess its too small a town to be too specialized.

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov